Egg cooking method has cooking time controlled in dependence on measured physical characteristics of cooked eggs

摘要

The egg cooking method controls the duration of the cooking process in dependence on the measured physical characteristics of the cooked eggs, e.g. the oscillation characteristics or the spring response tested via an electric motor or a piezocrystal. AN Independent claim is also included for the cooking device. The egg cooking device has a covered pan (1) containing heated water, with at least one egg (3) supported in the pan by a holder (2) mounted on feet fitting into recesses (5) containing piezocrystals used for testing the spring response of the eggs.